Today I want to show you how to make one of my favorite cakes – Raffaello. Tender and light coconut sponge cake with sweet, rich and delicate coconut filling will certainly become the hit of any festive table.
Ingredients for the cake:
3 eggs at room temperature
80g sugar
50g sifted flour
25g cornstarch
1/4 tsp salt
1/2 tsp baking powder
35g shredded unsweetened coconut
Ingredients for the filling:
320g sugar
300ml cold milk
40g cornstarch
2 eggs (or 4 egg yolks)
100g unsweetened shredded coconut
500ml heavy whipping cream
2 tsp vanilla sugar or vanilla extract
Ingredients for the decor:
Sweetened shredded coconut
Roasted almond petals (optional)
Raffaello candy (optional)
Step 1
Start by separating the eggs into egg whites and yolks. You’ll need to do it very carefully, so no drops of water, fat or yolk gets into the egg whites. Even if just a drop of yolk gets into the egg whites, the whites will be impossible to beat. I like to use my hands for a clean and fast separation, but you can use any method that’s convenient for you.
Next, we’ll need to beat the egg whites with a pinch of salt. Make sure that the mixing bowl and the whisk attachment are squeaky-clean and have no residual oil or fat left behind to disturb or deflate the egg whites. Start to beat the whites slowly until they are foamy, then increase the speed and add half of the sugar. Beat the egg whites until stiff peaks. When you done, they should look smooth, shiny, and the tips can stand straight up.
Step 2
Add the second half of the sugar to the egg yolks and beat until light color and increasing in volume.
Step 3
Now we need to combine it all together. Add the shredded coconut to the egg yolks mixture and mix using a spatula. Next, add the beaten egg whites and the dry ingredients in three butches, alternating between them. Whenever you mix the batter with a spatula, you need to make movements from the bottom to the top. Do it very gently, so the batter doesn’t lose volume. As soon as the cake batter become smooth stop the mixing.
Step 4
Now let’s prepare the baking ring. With a piece of aluminum foil cover one side of the ring. I’m using a 7-inch baking ring and in the end, I will cut my cake into three thin cake layers. If you want thicker cake layers, use a 6-inch baking ring. If you don’t have baking rings, you can butter and flour a 7-inch baking pan.
Step 5
Transfer the batter into the baking ring, spread it with a spatula and bake at 340 degrees for 25-30 minutes or until a toothpick comes out dry.
Step 6
Let the cake cool in the baking ring for about 5 minute or so, then free the ring from the aluminum foil and with a sharp knife slice between the cake and the baking ring. Take the ring off, invert the cake onto a cooling rack and carefully take off the foil from the bottom. If you use a baking pan, let the cake cool in the pan for about 5 minutes or so, then invert the cake out onto a cooling rack and let it cool for another 10 minutes. When the cake is cooled down, cover it with plastic wrap and refrigerate for 4-6 hours. This will help the moisture spread evenly inside the cake and make it easier to slice.
Step 7
Now let’s make the filling. Mix the sugar, vanilla sugar and eggs together and give it a stir. If you don’t have vanilla sugar you can use vanilla extract. Add the cornstarch and stir again. Add the cold milk and whisk together until well combined.
Transfer the mixture to a stainless-steel bowl (this way the mixture will cook faster) and cook on a double boiler until thickened. You want to be sure that there is space between the mixing bowl and the simmering water. The bowl shouldn’t be touching the water, otherwise our custard will turn into scrambled eggs. You’ll also need to constantly stir the egg mixture, so that no lumps form. To check the readiness of the custard, dip a spoon into the custard, then run your spatula through it. If the line made by the spatula stays, the mixture has properly thickened.
Transfer the custard to a clean bowl and cover with plastic wrap so that it touches the mixture, to prevent a crust from forming on the surface.
let it cool to room temperature, then add the shredded coconut and mix it. Cover again with plastic wrap and refrigerate for at least 2 hours.
Step 8
When the custard is cooled, whip the heavy cream and add the custard. Mix on the low speed of your mixer. The whipped cream will give a lighter texture and volume to the filling. This amount of coconut filling will be enough for two 7-inch cakes or one 9-inch cake.
Step 9
Next, let’s divide the cake into three layers. My cake was refrigerated for a few hours and now we can see how it looks inside. I like to use a cake leveler to cut the cake, but you can use a long-serrated knife, string or whatever is convenient for you. The cake is very light, spongy and smells delicious. If you like very moist cake, then you can soak the cake with coconut or regular milk when assembling the cake.
Step 10
To build the cake all you’ll need to do is alternate the cake layers and the coconut filling. Apply some of the remaining frosting all around the sides of the cake, then coat the outside of the cake with the sweetened shredded coconut. Decorate as you desire. I used some almond petals and Raffaello candy. Refrigerate the cake for a few hours before serving.
Enjoy!
If my post was useful to you, please let me know in the comment section below.
Coconut Cake Raffaello
Tender and light coconut sponge cake with sweet, rich and delicate coconut filling will certainly become the hit of any festive table.
Ingredients for the cake:
- 3 eggs (at room temperature)
- 80 g sugar
- 50 g flour
- 25 g cornstarch
- 1/4 tsp salt
- 1/2 tsp baking powder
- 35 g shredded unsweetened coconut
Ingredients for the filling:
- 320 g sugar
- 300 ml cold milk
- 40 g cornstarch
- 2 eggs ((or 4 egg yolks))
- 100 g unsweetened shredded coconut
- 500 ml heavy whipping cream (cold)
- 2 tsp vanilla sugar or vanilla extract
Ingredients for the decor:
- sweetened shredded coconut
- almond petals (optional)
- Raffaello candy (optional)
-
Start by separating the eggs into egg whites and yolks. You’ll need to do it very carefully, so no drops of water, fat or yolk gets into the egg whites. Even if just a drop of yolk gets into the egg whites, the whites will be impossible to beat. I like to use my hands for a clean and fast separation, but you can use any method that’s convenient for you.
-
Next, we’ll need to beat the egg whites with a pinch of salt. Make sure that the mixing bowl and the whisk attachment are squeaky-clean and have no residual oil or fat left behind to disturb or deflate the egg whites. Start to beat the whites slowly until they are foamy, then increase the speed and add half of the sugar. Beat the egg whites until stiff peaks. When you done, they should look smooth, shiny, and the tips can stand straight up.
-
Add the second half of the sugar to the egg yolks and beat until light color and increasing in volume.
-
Now we need to combine it all together. Add the shredded coconut to the egg yolks mixture and mix using a spatula. Next, add the beaten egg whites and the dry ingredients in three butches, alternating between them. Whenever you mix the batter with a spatula, you need to make movements from the bottom to the top. Do it very gently, so the batter doesn’t lose volume. As soon as the cake batter become smooth stop the mixing.
-
Now let’s prepare the baking ring. With a piece of aluminum foil cover one side of the ring. I’m using a 7-inch baking ring and in the end, I will cut my cake into three thin cake layers. If you want thicker cake layers, use a 6-ich baking ring. If you don’t have baking rings, you can butter and flour a 7-inch baking pan.
-
Transfer the batter into the baking ring, spread it with a spatula and bake at 340 degrees for 25-30 minutes or until a toothpick comes out dry.
-
Let the cake cool in the baking ring for about 5 minute or so, then free the ring from the aluminum foil and with a sharp knife slice between the cake and the baking ring. Take the ring off, invert the cake onto a cooling rack and carefully take off the foil from the bottom. If you use a baking pan, let the cake cool in the pan for about 5 minutes or so, then invert the cake out onto a cooling rack and let it cool for another 10 minutes.
-
When the cake is cooled down, cover it with plastic wrap and refrigerate for 4-6 hours. This will help the moisture spread evenly inside the cake and make it easier to slice.
-
Now let's make the filling. Mix the sugar, vanilla sugar and eggs together and give it a stir. If you don’t have vanilla sugar you can use vanilla extract. Add the cornstarch and stir again. Add the cold milk and whisk together until well combined.
-
Transfer the mixture to a stainless-steel bowl (this way the mixture will cook faster) and cook on a double boiler until thickened. You want to be sure that there is space between the mixing bowl and the simmering water. The bowl shouldn't be touching the water, otherwise our custard will turn into scrambled eggs. You’ll also need to constantly stir the egg mixture, so that no lumps form.
To check the readiness of the custard, dip a spoon into the custard, then run your spatula through it. If the line made by the spatula stays, the mixture has properly thickened.
-
Transfer the custard to a clean bowl and cover with plastic wrap so that it touches the mixture, to prevent a crust from forming on the surface.
-
let it cool to room temperature, then add the shredded coconut and mix it. Cover again with plastic wrap and refrigerate for at least 2 hours.
-
When the custard is cooled, whip the heavy cream and add the custard. Mix on the low speed of your mixer. The whipped cream will give a lighter texture and volume to the filling. This amount of coconut filling will be enough for two 7-inch cakes or one 9-inch cake.
-
Next, let’s divide the cake into three layers. My cake was refrigerated for a few hours and now we can see how it looks inside. I like to use a cake leveler to cut the cake, but you can use a long-serrated knife, string or whatever is convenient for you. The cake is very light, spongy and smells delicious. If you like very moist cake, then you can soak the cake with coconut or regular milk when assembling the cake.
-
To build the cake all you’ll need to do is alternate the cake layers and the coconut filling. Apply some of the remaining frosting all around the sides of the cake, then coat the outside of the cake with the sweetened shredded coconut. Decorate as you desire. I used some almond petals and Raffaello candy. Refrigerate the cake for a few hours before serving.
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